The “You’re Not Traditional” Mexican Hot Chocolate Snicker Doodles

By

View complete recipe

  • Average
  • 10 mins
  • 10 mins
  • Average budget

Ingredients

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup maple syrup
  • 3 tbsp non-dairy milk (almond, soy, etc.)
  • 2 tsp vanilla
  • 1 2/3 cup flour
  • 1/2 unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • For topping
  • 1/3 sugar
  • 1 tsp ground cinnamon

Preparation

Step 1

Preheat oven to 350 and line 2 large baking sheets with parchment paper. Use a fork or whisk to vigorously mix oil, sugar, syrup and milk together in a bowl, adding vanilla in last. Sift remaining cookie ingredients together, adding until you’ve got a pliable dough. Roll out and shape in to walnut sized balls. Mix topping ingredients together on a flat dish, and dip cookie tops in to topping and flatten slightly. Bake 2 inches apart, sugar side up, for 10 to 12 minutes (until cracked on top). Let cool on racks.

View complete recipe

You'll also love